Cherry Tuiles

1. 1

   Put cherries in a small bowl, and add warm water to cover.

2. 2

   Let stand until softened, about 20 minutes.

3. 3

   Drain and coarsely chop cherries.

4. 4

   Heat brown sugar, butter, corn syrup, and salt in a saucepan over medium heat, stirring, until sugar dissolves and butter melts, about 5 minutes.

5. 5

   Remove from heat.

6. 6

   Whisk in flour.

7. 7

   Fold in cherries.

8. 8

   Transfer to a small bowl and cover with plastic wrap.

9. 9

   Chill until firm, about 1 hour.

10. 10

    Preheat oven to 375F.

11. 11

    Roll dough into 3/4-inch balls; space about 2 inches apart on baking sheets lined with parchment paper.

12. 12

    Flatten slightly.

13. 13

    Bake cookies, one baking sheet at a time, until golden brown, about 7 minutes.

14. 14

    Let cool on sheet on a wire rack for about 10 seconds.

15. 15

    Using a small offset spatula, remove cookies one at a time and wrap around a cannoli mold or a 1 1/2-inch rolling pin until set.

16. 16

    Transfer to a wire rack.

17. 17

    Tuiles need to be warm to shape; if they get cold, return them to the oven briefly until they are pliable.

18. 18

    Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

No additional tips available.